Combine all ingredients except cornstarch in slowcooker. Cover and set to low for 8 hours. Stir cornstarch and allow to cook for an additional 20 minutes, or however long it takes to make the rice. Serve over rice. (We love Rooster Brand Scented Rice!)

This was delicious, though not as spicy as we would normally choose. Perhaps my substitution of additional coconut milk in lieu of chicken stock tamed it down. (But I hated to have 1/2 a can of coconut milk and 2/3 carton of chicken stock leftover!) Next time, I'll stick to Cara's recipe, use stock, and see what happens.

3 comments:

I can't wait to make this recipe again now that fall is here and I'm in slow-cooker-mode. Glad you liked it! I think the spice level of curry paste might vary from brand to brand too. I can't remember what kind I used when I first made this recipe. But feel free to add more to your likely. Or when all else fails, a few drops of hot sauce on your serving :)